Description
A rustic Mediterranean-inspired appetizer or light main dish featuring roasted eggplant slices topped with garlicky tomato sauce, fresh herbs, and salty cheese. Simple to make and full of vibrant flavor, it’s naturally gluten-free and easily made vegan.
Ingredients
-
- For the Roasted Eggplant:
- 2 large eggplants, sliced into 3/8-inch thick rounds
- ¼ cup olive oil (for brushing eggplant slices)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 ounces Ricotta Salata, finely grated (or Pecorino Romano)
- ¼ cup fresh mint leaves, finely chopped
- ¼ cup fresh basil leaves, finely chopped
- 3 tablespoons extra virgin olive oil (for drizzling)
- For the Tomato Sauce:
- 1 can (28 ounces) whole plum tomatoes, hand-crushed or pulsed
- 4 garlic cloves, thinly sliced
- ¼ cup extra virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Arrange eggplant slices in a single layer on the baking sheets. Brush both sides with olive oil and season with salt and pepper.
- Roast for 25–30 minutes, flipping halfway through, until golden and tender.
- Meanwhile, heat ¼ cup olive oil in a saucepan over medium-low heat. Add garlic and sauté for 2–3 minutes until golden and fragrant.
- Add red pepper flakes (if using), then stir in crushed tomatoes and oregano. Simmer for 10–15 minutes, stirring occasionally. Season with salt to taste.
- When eggplant is done, remove from oven and let cool slightly.
- Spread a thin layer of tomato sauce on a serving platter. Layer eggplant slices over the sauce and spoon more tomato sauce over each piece.
- Sprinkle chopped mint and basil evenly over the top. Drizzle with extra virgin olive oil.
- Finish with grated Ricotta Salata. Serve warm or at room temperature.
Notes
- Grill the eggplant instead of roasting for a smoky variation.
- Use Pecorino Romano, crumbled feta, or Parmesan if Ricotta Salata isn’t available.
- Skip the cheese for a vegan version — the herbs and sauce add plenty of flavor.
- Swap mint with parsley or use just basil based on availability.
- Add roasted zucchini for extra color and texture variety.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240
- Sugar: 9g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
